Our slaughter-house system : a plea for reform / [C. Cash].

  • Cash, C.
Date:
1907
Catalogue details

Licence: In copyright

Credit: Our slaughter-house system : a plea for reform / [C. Cash]. Source: Wellcome Collection.

    192/230 (page 176)
    Over the scuttling-tables there are rubber hose with copper rose-heads, so that the carcasses can be thoroughly rinsed with water after the hair has been removed. Not until this has been done are they transferred to the dis- embowelling-bar to be hung up and cleaned. The work of hanging up the carcasses is facilitated by the overhead transport arrangement. The pigs are raised from the scuttling-tables by pulleys, then attached to the overhead runners, and so conveyed to any hook to which they are to be hung. No special exertion is required on the part of the slaughterman. With regard to the hooks, their arrangement closely resembles that in the slaughter-hall for small animals. After the carcasses have been dressed they are examined by the meat inspector, but samples of the flesh must first be examined for ‘ trichinae.’ This has to be done by a specially-appointed ‘ trichinosis ’ inspector. If the meat is passed as sound, it is then stamped and handed over as fit for sale. In old-fashioned abattoirs carcasses had usually to be carried to the hanging-houses of the cold store, after passing the meat inspector. A recent invention has, however, quite done away with the fixed hook-frames. In well-arranged abattoirs the scalding-room is divided from the cutting-up room by a partition made of plaster or glass, which reaches from the ceiling to within about 3 yards of the floor. The steam rising from the scalding- vats is carried off through large ventilators fixed in the roof of the scalding-room, which is generally vaulted. By this means the steam causes no inconvenience. The Tripe-House. The fittings of the tripe-house require especial atten- tion, because the very nature of the work carried on there necessitates the presence of dirt. The refuse scraped